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Around 20 years ago, this meat was highly touted over the radio and there were posters in the grocery stores alleging its superiority over "beef." I don't hear or see much about it these days.
Are the animals "free range" or treated as domestic cattle by the providers?
For those who have sampled it, what's your opinion vis-a-vis "beef."
I grew up eating the stuff (4 decades ago) in Wyoming ~ or rather had my few experiences with the stuff starting back then. It's Exceptionally lean, and thus very tough/bland on its own. To the best of my knowledge, 100% of bison you can buy is raised in the same way, and usually directly along side, cattle. Actually, to that point, most have been cross-bred with cattle with the only "pure" stock being a small wild herd somewhere in Utah (stretching the memory here).
It's a gimic meat that most people eat once just to say they did. It gained favor through the whole "low fat" movement, back when people thought that Eating fat caused you to gain fat. No fat though, means no real flavor. You can Add flavor, but that's just introducing some other kind of fat (pork being the most common).
I grew up eating the stuff (4 decades ago) in Wyoming ~ or rather had my few experiences with the stuff starting back then. It's Exceptionally lean, and thus very tough/bland on its own. To the best of my knowledge, 100% of bison you can buy is raised in the same way, and usually directly along side, cattle. Actually, to that point, most have been cross-bred with cattle with the only "pure" stock being a small wild herd somewhere in Utah (stretching the memory here).
It's a gimic meat that most people eat once just to say they did. It gained favor through the whole "low fat" movement, back when people thought that Eating fat caused you to gain fat. No fat though, means no real flavor. You can Add flavor, but that's just introducing some other kind of fat (pork being the most common).
I agree with the fat=flavor thing but in the case of Bison, that doesn't seem to apply at least in my experience. Even though it is lean(er) than beef it is not tough nor does it lack flavor. I've had steaks, burgers etc. I used to buy my Bison out of Wyoming/Montana as well, back in the day (80's) and have it shipped to me. The prices were still reasonable before the whole craze started.
As far as the bison being pure, it is true that most have been contaminated BUT that is only speaking from a DNA standpoint. They may have a "trace" of cattle DNA but are mostly Bison.
Quote:
"The bison today that carry cattle DNA look exactly like bison, function exactly like bison and in fact are bison. For conservation groups, the interest is that they are not totally pure."
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by NewbieHere
I had bison meat at one of Ted Turner’s restaurant in Colorado, it was delicious. I think you have to know how to cook it.
Yup. Ted's Montana Grill. (There are locations in Connecticut. That's where I used to live.) Delicious. But I could never get it anywhere the same when I cooked it at home. I was telling that to one of the servers when I was there. He leaned in. Whispered. "It's the butter. There's a lot of butter involved."
Bison is readily available in my local grocery stores in Colorado. We buy it ground regularly for burgers and pick up strip in the summer to put on the grill. I enjoy the flavor, it's different than beef but that's what I expect.
We had bison burgers not long ago. Yes a bit drier but tasty
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